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Savory Cheesy Kale Tart with Chiles for #SundaySupper

Since everyone’s going to bring cute appetizers and sweet treats for dessert (c’mon, you know you are), it falls to me to bring something substantial. We can’t live on chips, dip and cake pops alone, can we?

Let’s kale it up, while we’re at it, with a flavorful, cheesy chile tart that is at home for brunch, lunch or on any buffet table.

Bring on the silly games and heartfelt toasts.

Recipe: Savory Cheesy Kale Tart with Chiles

Summary: Rich with cheese, verdant with kale and spiced ever so lightly with Hatch chiles and chili powder, this savory tart makes a great brunch, lunch or light dinner.

Remove pie shell from refrigerator and layer cheese, shallot, kale and chiles, ending with a layer of cheese. Pour egg-milk mixture over tart and bake for 45 minutes.

Remove and cool for 20-45 minutes before serving. Tart is good slightly warm or at room temperature, so don’t think you have to serve it steaming hot.

Cut into 6-10 pieces, depending on appetites and what else is on the menu.

Hatch Chili Powder

Don Enrique Mild Hatch Chili Powder is made from fresh New Mexican Hatch chiles that are dried and powdered. Although Hatch are green when fresh (available for a short time each year from August-September), they turn red when dried. If you can’t find the Hatch powder at your grocery store, you can order it right from the source. Or sub your favorite chili powder.

Hatch Chiles

When Hatch chiles are in season, I recommend you buy a case and roast them. Use some immediately, and then chop and freeze the rest in 3- to 4-ounce containers for use in the future. For this tart, I defrosted Hatch chiles I had roasted, chopped and frozen in September. Or sub canned roasted, chopped mild green chiles.

Source

Created by Dorothy Reinhold / Shockingly Delicious.

SundaySupper

See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

I’m bringing this Savory Cheesy Kale Tart with Chiles to our #SundaySupper potluck this week, celebrating April Showers — babies, brides, and any other events that need celebrating! Take a look at what the rest of the talented #SundaySupper cooks are bringing:

Join our #SundaySupper Chat!

One of the best parts of #SundaySupper is our weekly Twitter chat. If you love food, you’ll want to join us! Just follow the hashtag #SundaySupper on Twitter today, April 21 at 4 p.m. Pacific Time, and we’ll be chatting about food and fun for baby showers, bridal showers, and parties.

I looooooove quiche, Dorothy! And this one looks beautiful. I like that you used kale (I adore the stuff although my husband can’t stand it). I’d dial down the spice since I have wimpy taste buds As for –> “We can’t live on chips, dip and cake pops alone, can we?” lol, I often do! I would certainly welcome a big slice of this tart into my sad diet.

I love this recipe. We tend to eat quiche for lunch here so I think I am going to make this as a pack lunch option. I just can’t wait until my kale in the garden is ready so I can make it with fresh from the garden kale.

Kale and cheese and chilies? This is my kind of pie! I too have unmarked random cheeses about the place so that made me laugh. Mine are usually wrapped in cling film and stowed in a bag in the freezer. Lots of little unknown ends but they do make a delicious tart. Yours is simply beautiful, Dorothy!

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Thank you.

Hi from Dorothy Reinhold

Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables!

At ShockD, you’ll find scrumptious, tried & true, scary good recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!

E-mail me: DReinhold [at] charter [dot] net

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